Comments on: migas with tomato-chipotle coulis

By: Michelle

Michelle — Tue, 01 May 2012 07:51:43 +0000

Very tempted to try this; we also love breakfast-for-dinner, which we call “brinner” :)

By: Hillary

Hillary — Mon, 20 Jun 2011 18:56:52 +0000

Some of my favorite Austin memories are of migas and champagne filled brunches – I haven’t lived in Austin for awhile and have gotten quit good at replicating the Tex-Mex standard. But I just loved this coulis! This is also a great recipe to have on hand for anybody with gluten issues, as it’s a g-free breakfast. Thanks Deb!

By: kathy in st louis

kathy in st louis — Thu, 18 Nov 2010 13:00:51 +0000

Used two cups canned tomatoes, a tennis ball-sized onion, two garlics, and half a chipotle. Baked my six cut tortillas brushed with oil, no salt. Used some kind of German sausage we had in the freezer and six pullet eggs. So delicious. We finished every bit between two people.

By: Beth

Beth — Thu, 11 Feb 2010 01:20:33 +0000

Long time lurker, first time poster! This being Day 4 of Snopocalypse 2010, I was looking for something quick, filling and readily available in my kitchen (strangely, yes I had EVERYTHING sans cilantro) for dinner. I used Mexican Chorizo we had made ourselves about a month ago and had frozen. The BF had never done “breakfast for dinner” and he being a big spicy fan, I knew this would be the perfect dish to reel him into the concept. Cheers on a perfect breakfast for dinner! and thank you :)

By: Heather

Heather — Wed, 27 Jan 2010 02:32:45 +0000

Eversince Taco Bell invented the Crunchwrap I put tortilla chips in everything: burritos, scambled eggs, whatever. It gives a nice salty crunch. I also like to make and butter my toast, then use scissors to cut it up and add it to the scrambled eggs while they’re cooking for an easy meal At the very end I sometimes add diced tomatoes which warm slightly before serving.

By: cs

cs — Sat, 21 Nov 2009 01:29:36 +0000

I can’t stop thinking about Tomato-Chipotle Coulis. I have 2 over-ripe tomatoes now being stored in the refrigerator–sorry, yesterday they looked way overripe I figured they would get ugly between thurs-sat. I can’t wait to make this again. I’m not sure what I will do with it…but, swoon….I love this stuff. Thanks Deb.

By: Gale

Gale — Thu, 08 Oct 2009 17:26:37 +0000

Have you ever had or seen a recipe for Spanish migas? During my semester abroad my Spanish “mother” cooked two versions. One was made of bread (migas de pan) and the other was corn (migas de maiz). The corn version I think came from a mix. The bread version was made from scratch. My understanding was that it was basically bread soaked in water and crumbled into, well, crumbs. Then cooked slowly with garlic until toasty. That said, I’ve never found an actual recipe for the stuff and wondered if you had.

By: Vidya

Vidya — Wed, 02 Sep 2009 12:17:20 +0000

I hear ya. I’m not one for a big breakfast, I can only really stomach coffee and perhaps something small in the morning. But I do love breakfast foods…honestly, I could live off breakfasty/brunchy foods. Also, eating breakfast for dinner and dinner for breakfast and dessert for lunch is so much fun…it feels like you’re breaking the rules…we do it heaps around my house – we’ve been known to eat scones with jam and cream for breakfast, which is afternoon tea fare around here, and pancakes for dinner – which I hope everyone does!

By: cs

cs — Sat, 18 Jul 2009 23:54:07 +0000

That tomato chipotle coulis is soooooo goooood– I used 1 whole pepper. I made it to used up left over chipotle. I don’t typically like eggs and didn’t want to ruin dinner so I just plunked some sauce with old tostitos and some jack cheese into a pan and wow. I could have scrambled in the eggs and would never have known. I would have picked up chorizo had I known this would be dinner. Next time, I’m going to use the eggs and chorizo and make per the recipe. That sauce is crazy good and oh so hot.

By: Laura

Laura — Sun, 03 May 2009 18:07:29 +0000

I just made this for brunch today. Fantastic!! Great pre-cinco de mayo meal.